Lunch Menu

Appetizers

Lump Crabmeat Strudel
Brunoise of vegetables, lobster sauce and cognac, crème fraîche
Six Dollars Fifty Cents

Puff Pastry Tart with Tomato and Brie
Pommery grain mustard vinaigrette
Six Dollars Fifty Cents

Wild Mushroom Dumpling Forestierre
Finished with Brandy, Pecorino cheese
Six Dollars

Escargot á la Bourguignonne
Phyllo Pastry shell, roasted garlic and creamed spinach,
red wine and leek reduction
Six Dollars Fifty Cents

Lobster Bisque with Armagnac
Five Dollars Fifty Cents

French Onion Soup Gratinée
Five Dollars

Frisée Salad
Bleu cheese, julienne apples, honey-glazed hazelnuts,
apple cider vinaigrette
Six Dollars

Spinach Salad
goat cheese fondue, golden raisins, poached pear and
a raspberry vinaigrette
Six Dollars

Escalopes of Fines Herb Chicken Gratinée
Crumbled goat cheese, Sauce Bordelaise
Thirteen Dollars

Medallion of Beef Au Poivre
French pepper steak, finished with cognac
Fifteen Dollars

Goat cheese Ravioli Du Jour
Tomato coulis and toasted pine nuts
Twelve Dollars

Veal Stroganoff
Buttered Pappardelle Pasta
Thirteen Dollars

Horseradish and Herb-Crusted Salmon
Lemon Champagne Sauce
Twelve Dollars

Warm Chicken Salad
Brie croutons and tomatoes, Balsamic vinaigrette
Thirteen Dollars

Lobster Bisque Stew
Market fish Du Jour, petits pois and potato
Fifteen Dollars

Saffron Risotto with Sweet Corn, Crab and Shrimp
Sherry Wine Reduction
Fifteen Dollars

Bavarian Apple Strudel

Créme Brulée

Chocolate Ganache Mousse Cake

Profiteroles and Ice Cream

Grand Marnier Cheesecake
Six Dollars Fifty Cents

American Coffee or Tea
Two Dollars

Espresso
Three Dollars

Cappuccino
Four Dollars Seventy Five Cents

$24.95 per Person for 3-Course Prix-Fixe Lunch

Choice of any Appetizer, Entrée, Dessert and American Coffee or Tea

(Not Including Tax and Gratuity)

Chef: Michael Latour
Sous Chef: Kevin Portscher